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| 1 | egg beaten |
| 1/4 Tasse | bread crumbs fine, dried |
| 1 Teelöffel | soy sauce |
| 1/2 Teelöffel | gingerroot grated |
| 1 | cloves garlic minced |
| 3/4 x ca. 450 g | Lean ground beef or lamb |
| 2 klein | Zucchini and / or yellow summer squash, cut into 1/2-inch slices |
| 4 | Cherry tomatoes |
| 1/4 Tasse | beef broth |
| 1 Esslöffel | peanut butter |
| 2 Teelöffel | lime juice |
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1. In a medium mixing bowl combine egg, bread crumbs, soy sauce, gingerroot and garlic. Add meat and mix well. Shape into 24 1-inch meatballs.
2. Thread meatballs and zucchini alternately on four 12-inchskewers. Place skewers on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil 5 to 7 more or till meatballs are no longer pink and xucchini is tender.
3. Add 1 cherry tomato to the end of each skewer for the last minutes of broiling.
4. Meanwhile, for sauce, in a small saucepan heat beef broth, peanut butter, and lime juice to boiling. Boil gently for 5 minutes or till thickened, stirring occasionally with a wire whisk. Serve sauce with kabobs.
Cholesterol: 129mg, Potassium: 419mg
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